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Grape Variety 100% Barbera Map Sheet Comune di Diano d’Alba Training zone Diano d’ Alba Type of Soil Clay Training System Guyot Yield for Hectares 70 | Vinification Fermentation with submerged cap, maceration between skin and wine must for 6 ~ 8 days. Ageing In Big wood barrel for 4 months. Organoleptic Characteristics Colour Ruby red color with violet highlights. Bouquet Ethereal, with little red fruits and sweet notes of vanilla. Taste A little bit bitter, characterized by the aging in wood, good freshness in the mouth and also a soft tannin. | Analytical Data Alcohol Gradation 14%Vol Residual Sugar 1,25 g % ml Total Acidity 6,00 g / l Ph 3,46 Dry Extract 26,12 g / l Serving temperature 18C° Gastronomic combinations White and red meat, poultry and game. |